Then pour in half a Pint of Water, and
red Wine mixt, and bake it. Some will grate the best part of a Nutmeg upon
the Meat, before they close the Pye, which is a very good way. This must be
serv'd hot.
To make a _Shropshire_ Pye, another way. From Lady _H._
Take Rabbits and Pork, cut and season'd as above; then make a Farce of the
Rabbits Livers parboil'd, and shred small; some fat Bacon shred small, some
sweet Marjoram powder'd, some Pepper and Salt, and made into a Paste, with
the Yolks of Eggs beaten; and then make this into Balls, and lay them in
your Pye, amongst the Meat, at proper Distances. Then take the Bottoms of
three or four Artichokes boil'd tender, and cut in Dice; and lay these
likewise amongst the Meat. Put in also some Coxcombs blanch'd; then close
your Pye, and pour in as much Wine and Water as you think convenient. Bake
it, and serve it hot.
To make artificial _Coxcombs._ From Mr. _Renaud._
Take Tripe, without any Fat, and with a sharp Knife pare away the fleshy
part, leaving only the brawny or horny part about the thickness of a Cock's
Comb. Then, with a Jagging-Iron, cut Pieces out of it, in the shape of
Cocks Combs, and the remaining Parts between, may be cut to pieces, and
used in Pyes, and serve every whit as well as Cocks Combs: but those cut in
form, please the Eye best; and, as Mr.
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